Preheat the oven to 400°F.
Whisk the vanilla bean paste to the light cream or whole milk to infuse the flavor.
In a large bowl, whisk the flour and sugar together. Grate the frozen butter on top of the dry ingredients.
Blend, together the milk, vanilla and eggs. Gently combine the wet ingredients to the dry. Turn the mixture onto a lightly floured work surface and fold over once or twice, just until it binds together. Don't worry if you see bits of dried flour.
Pat the dough into a circle, about 3/4 inch thick-- or into a 3/4-inch thick rectangle. If patted into a circle, cut into eight wedges. If cutting into a rectangle, cut into approximately 2 1/2 inch squares.
Optional: Once the dough is placed on a baking sheet, freeze them for up to 15 minutes. Otherwise, place the scones onto an ungreased or parchment lined baking sheet.
Optional: Brush each scone with heavy cream and sprinkle with coarse sugar, for a textured crunch.
Bake them at 400°F oven for 12 to 16 minutes, or until light golden brown.
Allow to cool to warm and serve with butter and jam, or clotted cream.